Chicken Cutlets with Warm Green Olive and Shallot Vinaigrette |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Ingredients:
4 tablespoons extra-virgin olive oil, divided |
1 1/2 pounds chicken cutlets |
1 cup sliced shallots |
3 garlic cloves, minced |
1/2 cup halved pitted green olives |
1/4 cup golden raisins |
2 tablespoons white balsamic vinegar |
1/3 cup chopped fresh italian parsley |
1 teaspoon finely grated lemon peel |
8 treviso radicchio leaves |
Directions:
1. Heat 1 tablespoon oil in extra-large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. add chicken; brown until cooked through, 3 to 4 minutes per side. transfer to plate; tent with foil.
2. Add 1 tablespoon oil to same skillet over medium heat; add shallots and garlic. Sauté until shallots soften slightly, 3 to 4 minutes. Add olives; stir until heated, about 1 minute. remove from heat. Add 2 tablespoons oil, golden raisins, vinegar, parsley, and lemon peel. Season with salt and pepper.
3. Place 2 radicchio leaves on each of 4 plates. Place chicken atop radicchio. Spoon warm vinaigrette over chicken and serve.
4. Per serving: 467 calories, 22 g fat, 1 g fiber Nutritional analysis provided by Bon Appétit
|
|